Blog and Recipes

Creme Brulee Cheesecake

Originally found on Pinterest, www.cookingclassy.com, however some of the ingredients were American and not available here. So I had to have a bit of a play around with this one. Worth a look at this website, as she has a great range of recipes including a lot of cakes!!

Preheat oven to 180 ° c. Butter an 8 x 8 inch baking dish. Using a food processor, mix the biscuits to create a fine crumb. Add melted butter and combine. I don’t have a food processor, I use my thermomix but you can also remove and mix in butter with a fork. Press firmly into the baking dish. Bake in oven for around 10 minutes. Remove and allow to cool. Reduce oven temperature to 165 ° c.

In a mixing bowl, combine together the sugar and the flour, add the cream cheese and using an electric hand mixer set on low speed, blend together until just smooth, about 1 minute. Add in eggs one at a time and mix until just combined. Add the creams and vanilla again blend until just combined. Tap the bowl on the counter top around 30 times to release air bubbles. Pour the filling over the crust.

Now you need to put the cheesecake baking dish in a large oven dish such as a roasting dish. Fill the roasting dish with around 3 cups of hot water, (enough water to fill half up the sides). You are simply creating a water bath to help prevent the cheesecake from splitting. Make sure you read this bit properly, you are not pouring water in the cheesecake dish just around it in the roasting dish.

Bake for around 42-45 minutes, cheesecake should be just firm. Turn off the oven and leave the cheesecake in for 10 minutes (door closed). Remove from the oven and allow to cool. I removed mine after about 20 minutes and then I placed in the fridge. Original recipes says to cool for 4 hours but I found 2 to be fine. Also this is a great recipe to make a day ahead.

When ready to serve, sprinkle sugar over the top and melt with a culinary torch (Wheel and Barrow have them for around $29). I can’t tell you how much sugar to use, just have a play as see how you feel. Original recipes says 6 Tbsp but I probably used only around 3. I kept adding a bit as I went along.

Combine, sugar, flour and cream cheese in your thermomix bowl and mix speed 3-4, around 1 minute. Add eggs, one at a time. Then add the creams and vanilla and mix until well combined.

Tap the bowl on the counter top around 30 times to release air bubbles. Pour the filling over the crust.

Now you need to put the cheesecake baking dish in a large oven dish such as a roasting dish. Fill the roasting dish with around 3 cups of hot water, (enough water to fill half up the sides). You are simply creating a water bath to help prevent the cheesecake from splitting. Make sure you read this bit properly, you are not pouring water in the cheesecake dish just around it in the roasting dish.

Bake for around 42-45 minutes, cheesecake should be just firm. Turn off the oven and leave the cheesecake in for 10 minutes (door closed). Remove from the oven and allow to cool. I removed mine after about 20 minutes and then I placed in the fridge. Original recipes says to cool for 4 hours but I found 2 to be fine. Also this is a great recipe to make a day ahead.

When ready to serve, sprinkle sugar over the top and melt with a culinary torch (Wheel and Barrow have them for around $29). I can’t tell you how much sugar to use, just have a play as see how you feel. Original recipes says 6 Tbsp but I probably used only around 3. I kept adding a bit as I went along.